Hodgepodge

The USDA and the USDHHS have updated the dietary guidelines for Americans. It happens once every 5 years and this time they have really focused on cutting down on sodium, saturated fat and refined grain intake. While the government can't exactly say "eat less meat", as industrial agriculture has a pretty large say within the government structure, everyone seems all-around pleased with the new guidelines. Here's a great article to read for more information:

http://www.good.is/post/government-releases-new-dietary-guidelines-for-americans/

While I'm perusing this website (http://www.good.is/ is one of my favorites), check out how disgusting this is. Go Starbucks!

http://www.good.is/post/starbucks-trenta-is-bigger-than-your-stomach/

OK, I've been slacking on the recipes lately. Here's a great soup to make tonight while the storm is raging outside your window, and you'll have plenty of leftovers for tomorrow when you're stuck in the house doing nothing but eating and reading my blog. :)

Lentil Potato Spinach Soup (makes 10-12 servings)

Ingredients:
1/2 cup olive oil
6-8 large garlic cloves, chopped
3 quarts canned vegetable broth
4 cup lentils, rinsed, picked over
2 lbs red-skinned potatoes, cut into 1/2-inch pieces
3 lemons
1 lb torn fresh spinach leaves (about 6 quarts)
1 teaspoon cayenne pepper
1 cup chopped fresh mint (dried will suffice if you cannot find fresh)
Crumbled feta cheese (optional)

Directions:
1. Heat olive oil in large pot over medium heat. Add garlic and stir about a minute.
2. Add vegetable broth and lentils; cover and bring to boil.
3. Lower heat, and let simmer 10 to 12 minutes with the lid still on.
4. Add potatoes; cook uncovered until potatoes and lentils are tender, stirring occasionally, about 20 minutes.
5. Grate 2 teaspoons peel from lemon (should take 2-3 lemons); squeeze enough juice from lemons to measure 6 tablespoons. Add lemon peel, lemon juice, spinach and cayenne to stew. Cover and simmer for about 3-4 minutes or until spinach wilts and is cooked through.
6. Mix in mint—fresh or dry. Season to taste with salt and pepper.
This can be prepared a day before. Just cover and refrigerate and re-heat over low heat (or in the microwave) before serving. After dishing out, top off with some crumbled feta and enjoy.



Makes for a good lunch, hence the lunchboxes.